Yam Basket

 

Ingredients: 

1 ready-made yam ring

handful rice vermicelli

Some vegetable oil, for deep frying

1 tablespoon vegetable oil

1 teaspoon sesema oil

1 tablespoon minced garlic

2 shallots, sliced

5-6 slices of carrots

6 pieces of baby corn, cut in cubes

12 pieces of snow pea

half green or red pepper, diced

6 pieces of large prawn

8 pieces of cashew nuts, cooked (for garnishing)

Seasoning (mix together in a small bowl):

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon rice wine

2 teaspoon water

Dash of pepper

Methods:

1. Heat oil for deep frying. Gently put in the yam ring and fry till golden brown & cripsy. Be gentle if you need to flip the yam ring to prevent it from breaking. Set aside. 

2. In the same pot of oil for deep frying, add the rice vermicelli and blacned them in the hot oil quickly till crispy and turning white in color. Set aside.

3. In a wok, heat it up with vegetable oil and sesame oil. Add shallots and fry until aromatic. Add minced garlic and stir fry for 1 min. Add baby corn and sliced carrot and stir fry for few minutes. Add snow pea and prawns and continue to stir-fry for 1 minutes. Lastly, add in green / red pepper and continue to stir fry. Pour in the seasoning and mix well. Turn off the fire when the baby corn is cooked. 

4. To serve: place the rice vermicelli onto the service plate and place the yam ring on the center of the plate. Pour in the mixture of vegetables and prawn onto the center of the yam ring. Garnish with cashew nuts and serve when it is hot.